ES2497167T3 - A drink composition - Google Patents

Abstract

A chocolate beverage composition comprising a foaming cream powder and discrete cocoa solids, wherein substantially all cocoa solids are in a non-powdered form and where cocoa solids are less than 15% by weight of grease.

Description

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DESCRIPTION

A drink composition

The present invention relates to a beverage composition and more particularly to a chocolate beverage composition that can be used to prepare a beverage that has a white foam on its surface. The compositions according to the present invention are suitable for forming a beverage by adding a hot or cold liquid.

Background

When consumers buy foamy drinks in coffee shops and restaurants, the beverage is commonly made from a flavored concentrated liquor, such as an espresso. Separately a quantity of milk is foamed using a water vapor source in order to obtain a hot foamed milk. When preparing the drink, the liquor is placed in a cup or jar and hot foamed milk is added. Typically, care is taken to retain the most frothy part of the milk until the end so that a higher layer of white foam can be produced in the beverage having the largest possible foam size.

It is known that consumers also appreciate the convenience of being able to make the same frothed drinks at home or in the workplace, in which it is not possible to have a source of hot foamed milk prepared with steam. In this way, foaming powdered creams have been developed and known for use when preparing foamed beverages for the convenience of consumers. However, when preparing instant drinks, the cream powder is typically mixed with the flavoring component, either in the instant preparation or in the already diluted beverage. In this way the foam that is provided on top of the drink adopts an unsightly discoloration due to the flavoring component. This reminds the consumer that the instant drink is different from the froth drinks available in coffee shops or restaurants and worsens the perception of the drink.

Chocolate drinks commonly derive their chocolate flavor from the presence of cocoa powder. Cocoa retains its characteristic brown coloration when dissolved in a liquid. Therefore, when cocoa powder is included in a chocolate instant beverage composition, it is entrained and forms a part of any foam produced from the powdered cream included therewith. In this way, the foam obtains an undesirable discoloration and detracts from the impression provided by the final drink.

As an alternative, it is known to include chocolate instead of cocoa powder in a drink in order to obtain a chocolate flavor. However, chocolate has a low density (about 1.2g / cm3) which means that it is easily dragged into the foaming cream and bleach the foam. On the other hand, the high fat content of chocolate destabilizes a foam formed on top of such a beverage. WO2004 / 095937 describes chocolate granules in compositions of coffee and cream.

WO2006 / 058713 describes drinks upon request with various flavors.

Therefore, there is a desire to provide a chocolate beverage composition from which a chocolate beverage can be prepared that provides a white foam and / or that addresses at least some of the disadvantages associated with the prior art or provides A useful alternative for the consumer.

Compendium of the invention

According to a first aspect, the present invention provides a chocolate beverage composition comprising a foaming powdered cream and discrete cocoa solids, wherein substantially all cocoa solids are in a non-powdered form and where the solids of Cocoa have less than 15% by weight fat.

In a second aspect the present invention provides a beverage dispensing container comprising the composition of the present invention.

In a further aspect the present invention provides a beverage dispensing system comprising a container according to the present invention and a beverage dispensing machine adapted to receive the container and to dispense a beverage therefrom by the addition of an aqueous beverage medium.

In a further aspect the present invention provides a method of forming a beverage comprising passing an aqueous beverage medium through the container according to the present invention.

In a further embodiment the present invention provides a method for preparing a beverage, the method comprises:

(i)

providing a composition according to the present invention in a receptacle; and

(ii)

introduce a drinkable fluid, preferably hot water or milk, into the receptacle.

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Figures

Figure 1A shows a comparative frothed chocolate beverage having a discolored foam.

Figure 1B shows a chocolate frothed beverage made according to the present invention having a white foam.

Figure 2A shows a typical coffee package 21 for containing a composition as described herein, as it could be used for retail sale of a chocolate beverage product. Figure 2B shows a cartridge 22 suitable for containing the chocolate beverage composition and for use in a beverage production machine 23. Figure 2C shows a beverage production machine 23 suitable for use with the cartridge 22 shown in Figure 5B.

Detailed description

The present description will now be described further. Different aspects of the description are defined in greater detail in the following passages. Each aspect defined in this way can be combined with any other aspect or aspects unless clearly indicated otherwise. In particular, any characteristic indicated as preferred or advantageous may be combined with any other characteristic or characteristics indicated as preferred.

or advantageous.

The inventors have found that in a beverage, such as a chocolate cappuccino, consumers prefer a white foam, rather than a foam that has the same color as the main beverage or that has mottled colored sticks. The inventors have discovered that because the cocoa dissolves at the same time and in the vicinity of the foaming cream, an undesirable discoloration of foam occurs.

The inventors have further discovered that by using a dense cocoa, preferably at least of greater density than water, in the mixture of foaming cream / cocoa, such as extruded cocoa or compact cocoa powder, a white foam can be obtained. When mixed with water, the foaming cream in the cream / cocoa mix quickly dissolves to form a white foam. At the same time, dense cocoa sinks into the bottom of the drink, in which it dissolves more slowly, producing a main chocolate drink.

The composition of the present description is preferably provided as a dry instant mix composition. The dry instant mix composition, upon reconstitution in a liquid (preferably a hot liquid), provides a beverage that has a white foam on its surface, which has the appearance of an authentic beverage. The term "instant" as used herein refers to a product that readily dissolves or disperses in a liquid suitable for drinking, particularly hot water, hot milk or other hot beverage, such as coffee, chocolate (hot) or tea. Thus, a dry instant mix composition is one that can be made in a single stage.

The term "white" foam as used herein refers to a foam target that has substantially the same foam color as that produced when foaming the frother in the absence of cocoa solids. That is typically a white or substantially white foam, in which the surface is essentially free of relatively darker colored areas. Since the invention is related to a composition comprising cocoa solids, any darker area will generally be brown.

The term "substantially" as used in relation to cocoa solids herein refers to the majority of cocoa solids that are provided in a form that is not powdered. That is, the presence of loose cocoa powder is essentially minimized. It is preferred that the cocoa solids comprise less than 5% cocoa powder, more preferably less than 2% and most preferably less than 1% of the cocoa solids in the composition by weight of the cocoa solids.

The term "discrete" as used herein in relation to powdered cream and cocoa solids refers to components that are different from each other. This does not prevent the components from being in contact with each other as long as the components do not tangle or adhere to each other to a significant degree so that cocoa solids are not entrained to the foam and discoloration is avoided. In the context of this invention, the term indicates that by adding a fluid such as water to the composition, the powdered cream can be completely dissolved without being hindered or prevented from dissolving by proximity or by the presence of the solids of cocoa.

Cocoa solids are the fat-free component of chocolate. However, in the cocoa solids used according to the present invention there may be some amount of the fat, less than 15%. Preferably cocoa solids have less than 10% fat and can allow an essentially fat-free drink to be provided. Most preferably cocoa solids have 9 to 4% fat and more preferably 8.5 to 5.5% fat. Using cocoa solids with lower fat content provides the additional advantage that a compressed form of higher density can be obtained. The cocoa solids are preferably dried before use, for example by vacuum drying.

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All percentages in this report are dry weight percentages of the relevant component.

In the composition, cocoa solids are preferably present as discrete particles having a diameter of more than 0.25 mm, more preferably 0.5 mm to 7 mm, more preferably 1 mm to 6 mm, more preferably 1, 5 mm to 4.5 mm, more preferably from 1.75 mm to 4.25 mm, and most preferably from 2 mm to 4 mm. The preferred diameter is about 3 mm. "Diameter" means the longest average dimension across the particles. This can be measured by conventional methods and it is intended that all or substantially all of the particles satisfy the dimension requirement. In particular, at least 70%, more preferably at least 85%, and most preferably at least 95% satisfies this dimension requirement. Especially it is preferred that the particles do not substantially include particles of less than 0.5 mm since these are more likely to be entrained in the foaming cream and result in an undesirable discoloration. Preferably less than 5%, more preferably less than 2% and most preferably less than 1% of the cocoa solids included in the composition have a diameter of less than 0.5 mm.

Cocoa powder, which is preferably minimized in the composition, is well known in the art. Cocoa powder is the unprocessed residue of removing cocoa butter from cocoa. This typically has a very fine form of loose powder that has an average (average) particle diameter of less than 0.1 mm.

In order to avoid the presence of cocoa powder, it is therefore preferred that discrete cocoa solids, which are substantially not in powder form, be provided in particles, granules, tablets, extruded, agglomerated, compacted or a combination of two or more of these. Cocoa solids may also have undergone an additional stage of treatment such as drying or sorting, for example, to remove dust. A preferred solid is extruded and then dried under vacuum.

In another embodiment, cocoa powder can be provided in expanded form. This shape includes hollow, expanded and discrete structures of cocoa solids that are too large to be dragged into the foam. The form contains a minimum of loose cocoa powder and dissolves rapidly due to large surface area.

The cocoa solids are preferably provided in a compressed form such as solid, tablet or extruded form, in the latter case, the cocoa solids are preferably extruded with a sweetening agent, preferably a sugar as described herein, in A first stage When the sweetening agent is a sugar, such as glucose, the ratio of cocoa solids to sugar is preferably in the range of 1:10 to 10: 1. More preferably the ratio is in the range of 1: 2 to 2: 1.

It is preferred that cocoa solids be included in a compressed form, such as tablets or extrudates, to increase the density, and therefore reduce the dissolution rate when in water. Preferably cocoa solids are compressed to have a density greater than water.

The compressed form preferably has a density in the range of 1.5 g / cm 3 to 3 g / cm 3, more preferably in the range of 2 g / cm 3 to 2.5 g / cm 3. Having a higher density than water (approximately 1g / cm3), cocoa solids sink into the drinkable fluid used to make a beverage and thus are not carried away with the foaming powdered cream. As a consequence, the inventors have found that undesirable discoloration of the foam can be reduced or avoided.

The powdered cream used in the description can be any conventional cream that creates a significant amount of a stable layer of creamy foam that is similar to the foam of steamed milk. The cream powder is preferably in powder form. Powdered cream is well known in the art. The powdered cream can be dairy or non-dairy or a combination thereof, and includes protein, lipid and fillers as essential components. To achieve the foaming effect, the cream may include a source of gas to create the foam. This may be a simple incorporation of gas bubbles into the dry powdered cream that is released when dissolved in a hot liquid or may involve the use, or additionally, of chemical carbonation to generate gas when the powdered cream is dispersed. in a liquid Powdered cream can be packaged and used as such or it can be dry mixed with sweeteners, flavorings, colors (for example bleach) and with other conventional ingredients in powder-dried creams and instant beverage compositions. In US Pat. No. 4,438,147, in US Pat. No. 4,736,527 and in US Pat. No. 4,798,040 describes suitable foaming powdered creams injected by gas. In U.S. Pat. No. 5,721,003 and No. 5,780,092 and in German patent application No. 4,407,361 A1 published on September 7, 1995, suitable foaming creams containing a carbonation system are described.

The composition may further include one or more of a sweetening agent, a flavoring agent, a thickener or a bleach. All of these are conventional in the art. Obviously it is preferable that any additional inclusion in the composition does not have a coloring effect on the foam that could produce an undesirable discoloration. Therefore, colored additives should be included in minimal quantities or, if necessary, included in compressed cocoa solids in order to minimize foam discoloration.

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A sweetening agent, if used, is present in an amount such that the beverage is properly sweetened. It can be used in addition to a sweetening agent used for cocoa extrusion, or the sweetening agent described herein can be used for coextrusion. The amount of sweetening agent present in the composition depends on the type of sweetening agent as well as whether a sweetening agent is also present in powdered cream. The sweetener component may be natural or artificial. Suitable natural sweetening agents include corn syrup solids or other sugar sweetening agents such as sucrose; fructose, lactose and maltose.

When it is desired to reduce or eliminate the sugar content of the formulation and incorporate one or more artificial sweetening agents, a bulking agent, such as maltodextrin, polydextrin, lactose and the like can be substituted for substantially the same amount of sugar. In addition, the present description also contemplates the use of a component such as aspartame, cyclamate, acesulfam-K or saccharin as a sweetening agent component.

Thickening agents, such as food grade gums, can also be used to improve the mouthfeel of the composition when it is reconstituted in a hot liquid. The composition may also include thickening agents, such as natural and synthetic gums and natural and chemically modified starches.

Flavoring agents for use in providing beverages with distinctive aromas and / or flavors are well known in the art. Examples include caramel, mint or coffee flavor and these can be provided by including a syrup or other flavoring agent in the composition. Preferably these flavorings are only present as secondary flavorings in the chocolate drink. That is, the drink is still a chocolate-flavored chocolate drink that has a secondary flavor, rather than a drink that has a secondary chocolate flavor (such as in a cappuccino drink). In a preferred embodiment, the beverage is simply a chocolate beverage.

In one embodiment, it is of course contemplated that the composition consists of the components recited in the claims and / or in combination with those indicated as preferable in the description.

To prepare a hot beverage from the dry mix composition, the foaming cream and cocoa solids are combined in a cup with a drinkable fluid, typically water or milk. The fluid is preferably a hot fluid. The mixture can be stirred until the cream has dissolved and a layer of foam results. Cocoa solids will also dissolve in the beverage but, due to their higher density, this takes place inside or substantially near the bottom of the body of the beverage. In this way the foam is still white and is not contaminated by cocoa solids. Preferably, the foaming powdered cream produces a foam without stirring beyond the introduction of the foaming fluid (or drinkable fluid) into a container.

The drinkable fluid is preferably water or milk and is preferably at a temperature of 50 ° C or more. This is preferably from about 50 ° C to about 100 ° C, for example from about 70 ° C to about 95 ° C, such as about 85 ° C. This fluid, preferably an aqueous medium, can be heated at this temperature with a heater provided in a beverage dispenser or from a separate source such as a kettle.

An additional fluid component with flavor can be added to the hot drink. This means that the additional flavored component can be poured into the hot beverage after it has been made or, alternatively, the hot beverage can be poured into the flavored additional component. Suitable flavored components include, for example, hot or cold coffee blends, in this way a cappuccino beverage can be prepared. Other flavored components include hot chocolate and tea. Hot chocolate is preferred because, since it is added after the foam has formed, it has a minimal effect on the foam color but, in combination with the composition of the present description, a highly chocolated beverage can be prepared.

The density of the additional flavored component is preferably greater than the density of the foam layer, which allows most of the component to be propelled through the foam layer, or the foam layer preferentially stays on top of the flavored component. . Quickly stirring, that is, stir 3-5 times, the additional flavored component disperses to form a finished drinkable beverage.

The additional flavored component is preferably at a temperature of 50 ° C or more. This is preferably from about 50 ° C to about 100 ° C, for example from about 70 ° C to about 95 ° C, such as about 85 ° C. This component can be heated at this temperature with a heater provided in a beverage dispenser or from a separate source such as a kettle.

In a preferred embodiment of the description, the flavor used in the composition or, more preferably, the additional fluid component with flavor used is instant coffee. Instant coffee is conventionally prepared by roasting and grinding coffee beans, extracting roasted and ground coffee with water to form an aqueous coffee extract, and then the extract is dried, typically by spray drying or freezing. Coffee can be a single variety of coffee beans or a mixture of several varieties.

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Coffee can also be decaffeinated. Any conventional method of agglomerating coffee can also be used as described above.

In one embodiment the components of the composition are packaged in a multi-compartment system. In this case, the cream powder is packed by itself. Cocoa solids are packaged separately from the cream. Preferably, however, cocoa solids and liquid cream are packaged together, for example, in a cartridge. A cartridge such as that described herein includes any kind of sachet, capsule, sachet or container known in the art, including filter bags. This allows a more imples preparation and provision of the composition to prepare a chocolate beverage. The powdered cream and cocoa solids, while being packed together, remain separated from the powdered cream because cocoa solids form discrete particles or bodies that do not include powdered cream. That is, there is no intimate mixing of the cream and cocoa solids.

In a preferred embodiment, the cartridge is a sealed sachet of the beverage composition that can be opened and emptied into a cup or jar for the preparation of a beverage containing chocolate.

According to a further aspect of the present description, a beverage dispensing cartridge is provided comprising the beverage composition of the present description. A beverage dispensing system typically consists of a beverage dispensing machine and a cartridge comprising a beverage composition. During use, the beverage composition is typically diluted with 0.1 parts to 10 parts by weight of an aqueous medium and the beverage is dispensed from the beverage dispensing system from an outlet to a cup or jar. The drink can sometimes be further diluted with additional aqueous fluids, for example milk. In this way, beverage concentrates provide a convenient and efficient way to provide a beverage for a consumer.

It is preferred that the powdered cream and cocoa solids be provided in the same compartment within the cartridge for a simpler design and use of the cartridge.

This reduces manufacturing costs and decreases the service time required to prepare a drink. As will be appreciated, the cream and cocoa solids are typically provided as a dry instant mix composition.

Suitable cartridges can be sealed and formed of materials substantially impermeable to air and water. The cartridges may comprise an inlet for the introduction of an aqueous medium into the cartridge, an outlet downstream of the inlet for the discharge of a beverage from the cartridge and a flow path connecting the inlet with the outlet. By providing the beverage composition within the flow path that connects the inlet and outlet of the cartridge, for example within a chamber, the cartridges conveniently provide integrated means for mixing the beverage composition with an aqueous liquid. In another embodiment, the composition is simply provided in a single service bag or in a multi-service container and hand-introduced into a container when a beverage is prepared.

According to the additional aspect, a method for preparing a beverage is provided, the method comprises:

(i)

providing a composition of the invention in a receptacle, preferably a jar or cup; and

(ii)

introduce a drinkable fluid, preferably hot water or milk, into the receptacle.

In one embodiment, the final beverage is prepared in the following stages:

(i)

opening a bag containing the composition of the present invention;

(ii)

introduce the composition into a receptacle for the drink;

(iii) partly fill the receptacle with hot milk or water;

At this point the white foam forms on the surface and the dense cocoa solids settle at the bottom of the receptacle and dissolve slowly.

(iv) fill up the receptacle with hot coffee, chocolate (hot) or tea (or other hot drink).

The hot beverage included in step (iv) can preferably be prepared by making a beverage from a cartridge in a beverage brewing machine, such as using a coffee sachet. Such sachets are well known in the art. The drink is then prepared to drink. According to a preferred embodiment, a combined package may be provided that includes a sack or container of the composition of the present disclosure and a sachet to make or prepare a hot beverage that is mixed therewith.

In a less preferred alternative embodiment, step (iii) is omitted and the composition is foamed by the addition of the hot beverage.

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A suitable beverage composition according to the present description may comprise: Dairy or non-dairy foaming cream 10-14 g Pieces of cocoa. 2.0-6.0 g Sugar 2.0-4.0 g

5 Flavors 0.05-1.0 g

The total weight of the composition is from about 15 g to about 25 g, most preferably about 20 g. The description is further illustrated by reference to the following examples and the accompanying figures.

Foaming cream, milk or non-dairy 11 g 10 Pieces of cocoa. 2.0 g

(medium diameter 3 mm) Sugar 2.5 g Flavoring 0.05 g

A relative composition (final drink shown in Figure 1A) was prepared from a composition that

15 comprised cocoa powder instead of cocoa pieces. It was noted that since the composition of the present description does not affect the color of the foam, it would be possible to include twice as much cocoa in the beverage composition to result in a more chocolate-like composition than that of the comparative example.

The compositions were placed in a glass jar 1. The composition was initially made with hot water (80 ° C), which formed a foam and dissolved the cocoa component, to form an intermediate beverage. The final drink 20 was formed with the elaboration of a coffee drink from a sachet machine with a filter until obtaining

An intermediate drink. In the comparative beverage, a discolored foam 3 formed on top of the main beverage 5. The main beverage 5 was substantially homogeneous shortly after the beverage was formed since cocoa powder quickly dissolved through the beverage. Part of the cocoa powder was dragged with foam 3, which caused

25 discoloration In the beverage of the present description, a clean, non-discolored white foam formed on top of the main beverage 5. After a short while, the main beverage 5 formed a two-layer stratum that had a coffee layer near the foam 7 and a chocolate layer under it. The pieces of cocoa 9 in the composition had quickly sunk to the bottom of the drink and slowly dissolved through the main drink 5. 30 Finally, a homogeneous main drink 5 was obtained and the non-discolored foam remained 7.

Claims (13)

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one.

A chocolate beverage composition comprising a foaming cream powder and discrete cocoa solids, wherein substantially all cocoa solids are in a non-powdered form and where cocoa solids are less than 15% by weight of grease.

2.

A composition according to claim 1, wherein the cocoa solids are formed into particles, granules, tablets, extrudates, agglomerates, tablets or a combination of two or more of these.

3.

A composition according to any of the preceding claims, wherein the cocoa solids are present as particles having a diameter of more than 0.25 mm, preferably 1.5 mm to 4.5 mm.

Four.

A composition according to claim 2, wherein the cocoa solids are extruded cocoa solids, preferably a coextrusion with a sweetening agent.

5.

A composition according to claim 4, wherein the ratio of cocoa solids to sweetening agent is in the range of 1:10 to 10: 1.

6.

A composition according to any of the preceding claims, wherein the powdered cream has a milky powder cream base.

7.

A composition according to any one of claims 1 to 5, wherein the powdered cream has a non-dairy powder cream base.

8.

A composition according to any of the preceding claims, wherein the beverage further comprises one or more of a sweetening agent, a flavoring agent, a thickener or a bleach.

9.

A composition according to any of the preceding claims, wherein the cocoa solids have a density in the range of 1.5 g / cm3 to 3 g / cm3.

10.

A beverage dispensing container comprising the beverage composition according to any one of claims 1 to 9, the container is in the form of a cartridge, bag, sachet or capsule.

eleven.

A beverage dispensing system comprising a container according to claim 10 and a beverage dispensing machine adapted to receive the container and to dispense a beverage therefrom by the addition of an aqueous beverage medium.

12.

A method of forming a beverage comprising passing an aqueous beverage medium through the container according to claim 10.

13.

A method for preparing a beverage, the method comprises:

(i)

providing a composition according to any one of claims 1 to 9 in a receptacle; and

(ii)

introduce a drinkable fluid, preferably hot water or milk, into the receptacle, and, optionally, add coffee, hot chocolate or tea to the receptacle.

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